Italy Wine Reviews & Ratings

Brunello di Montalcino Vigna del Fiore 2016 – Fattoria dei Barbi

Brunello di Montalcino Vigna del Fiore 2016 - Fattoria dei Barbi
Written by Piero Pardini

Credits: Fattoria dei Barbi – Tuscany – Italy

Wine: Brunello di Montalcino Vigna del Fiore
Variety composition: 100% Sangiovese.
Denomination: D.O.C.G..
Alcoholic strength: 14.5% vol.
Vintage: 2016.
Vineyards: located in the Municipality of Montalcino and registered in the production of Brunello di Montalcino.
Soil: galestro and alberese in the highest part of the vineyard.
Vineyard altitude: 350 m a.s.l.
Average age of the vines: 23 years.
Exposure: South – South West.
Training system: free codon.
Plant density: 4,130 vines / ha.
Yield per hectare: 55 quintals
Total acidity: 5.6 g/l.
Volatile acidity: 0.51 g/l.
Residual sugars <0.4 g/l.
Dry extract 29.4 g/l.
Seasonal trend 2016: in 2016 we had a very rainy spring that filled the strata and ensured an abundant amount of water, followed by a temperate summer and then by a very hot autumn during the day and cool at night. This allowed a perfect phenolic ripening and made the grapes very rich in acidity, color and aromas. The 2016 Brunello has a great abundance of frank, clear, fragrant aromas, and a strong acid shoulder, guarantee of a long aging. The colors are intense and lively, the low temperatures have avoided any concentration and too high an alcohol content. In the best vintages, Brunello can substantially show two types: the “powerful” one typical of the impressive and immediately ready wines of 1925, 1964, 1997 or 2010, and the “elegant” one of 1931, 1957, 1975 or 2016, which is complex fascinating, less alcoholic but more suitable for both great evolutions and very long aging. They are the two faces of a great wine territory, two ways of being of Brunello that have alternated throughout its very long history; the rainfall, the temperature and the thousand factors of the climate are often different and offer us nuances that are broadly recurring.
Vinification: the crushed-destemmed grapes, based on the seasonal trend of the harvest year, can be treated with the cryo maceration technique, a cooling process of the berries that allows for greater extraction of the anthocyanin and polyphenol content. The normal alcoholic fermentation lasts about 16/19 days at a controlled temperature of 27 ° – 28 ° C. The racking is followed by the malolactic fermentation. Brunello Vigna del Fiore is aged in small and medium capacity barrels for at least 2 years with subsequent passage in higher capacity barrels.
Aging: in the bottle for a minimum of 4 months.
Serving temperature: 18 ° C.

© Fattoria dei Barbi

Tasting Notes
Sample of bright ruby red color, not particularly intense, but of good consistency with light garnet textures.
On the olfactory examination it releases an intense scent of aromas reminiscent of wild berries such as blackberry and raspberry with a note of black cherry in alcohol. Floral notes of rose hips give way to hints of tobacco, cocoa powder and Mediterranean herbs.
Brunello di Montalcino Vigna del Fiore 2016 – Fattoria dei Barbi.
A wine to be savored in its youth or to enjoy its flavors for a special event, perhaps in a few years given its long life. It is recommended in combination with a cacciatore rabbit
.

Rating
5 Lupetti

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Fattoria dei Barbi
Località Podernovi, 170
53024 Montalcino (SI) – Italia
Phone +39 0577 841111
E-mail: info@fattoriadeibarbi.it
Website: www.fattoriadeibarbi.it

About the author

Piero Pardini

Founder and editor of "The Wolf Post".
Freelance Journalist.
Wine critic and Sommelier.
He has also written about sports and technology for some specialized magazines.
Co-author of the authorized biography "Gianni Clerici - The writer, the poet the journalist", Le Lettere, Firenze.

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